The classic Venetian sauce Saor is one of Chef Chris Cosentino’s favorite preparations. It is a sweet and sour sauce, but unlike the sticky dipping version you might think of, this one is bright, vinegary, and was originally used to preserve fish. It pairs perfectly with the richness of mackerel, creating a vibrant and balanced dish.
The Hestan Oval Fish Pan makes this recipe effortless, providing even heat, control, and plenty of space for this one pan masterpiece.
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Hey everybody. We’re going to do something that’s very traditional V Venetian. Uh it’s called sour. It is a traditional recipe with onion, vinegar, pine nuts, raisins, capers, white wine, olive oil. Was traditionally used to marinate fish. Usually a sardine, an oily fish. Very simple. Need a one pan pickup. I have a special pan that I’m going to use today. an oval fish pan from H. Right. So, what I have here is a beautiful mackerel. Mackerel, giant sardine, right? A fatty, oily fish. Seems excessive on the oil, but that’s part of the sauce. What I did there was just flick a little bit of salt in. I’m testing to see that it’s worked any way I want. I can see the skin bubbling. Look at that. Beautiful. I’m going to add two garlic cloves. Those will not actually make it into the finished dish, but it’s going to infuse that oil and give it some more flavor. Now, I’m not worried about crispy skin because this is going to be a hot vinegared style fish. And this whole fish is going to be what I like to say sou. We have to add in the pine nuts before we add the wine because we want them to toast in the oil. Smells good. Flame off the alcohol. You can see the fats emulsifying with the wine. Now, the vinegar is meant to help give a little more depth to the wine. Sometimes the Venetians would use sugar to make it sweet, but I think we’re going to have enough sweetness. So, now I’m going to start adding my delicious grapies. Classically, you would see capers. These are salted, packed, sour grapes that are treated like capers. Now, we’re going to add our olive oil. See emulsifying right there. Okay. And we are good to go. I’m going to drop that down right on the plate offset a little bit. Now, if you wanted to do this and you didn’t want to eat it that day, take that whole fish, leave it in the refrigerator overnight covered with all that sauce, and eat it cold the next day. That’s traditionally how the Venetian fisherman would do that with sardines. And we’re going to dress that salad.
Dining and Cooking